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In China, tea eggs are mainly eaten as a snack or sometimes served with a bowl of rice or porridge. Famous blogger Pat Tanumihardja, author of "The Asian Grandmothers Cookbook," and Smithsonian's food blog "Pickles and Tea" have praised the tea eggs' beauty, so stunning that they almost don't want to eat them. They also assert that in Shanghai, you can enjoy delicious tea eggs, even from street vendors or convenience stores. The great thing about tea eggs is that they can be enjoyed year-round.
Typically, the process of making tea eggs involves two parts: boiling the eggs, cracking the shells, and then simmering them in a mixture of tea, spices, and herbs. The result is that when peeled, the eggs look like adorable and eye-catching marbles with a delicate and delicious flavor. Depending on the boiling and simmering time in the tea, the tea eggs will have a mild or strong flavor, and their color will vary from light to dark brown.
Another interesting aspect of tea eggs is that you can create different flavors with various types of tea and herbs, even with Lipton tea. However, Shanghai oolong tea is the top choice for the most authentic flavor. You can also enjoy tea eggs differently each time by varying the doneness of the eggs. Sometimes they're dry red, sometimes peachy pink, sometimes chalky white, from soft to firm…
For tea eggs, the key lies in three things: the tea, the eggs, and how to crack them.
Tea – of course, is very important; the selection, storage, and brewing of the tea are the most crucial steps. The tea needs to be brewed and boiled sufficiently to infuse its flavor into the eggs, but not be too strong or pungent.
Making eggs both soft and flavorful isn't easy. First, leave the eggs out of the refrigerator for a few hours. After boiling water, gently and quickly lower the eggs into it with a large spoon – absolutely do not drop or crack the eggs. After about 7 minutes, turn off the heat and quickly transfer the eggs to a bowl of ice water until they are completely cool.
While waiting, prepare the tea mixture by boiling it, then reducing the heat and simmering it for about 10 minutes to allow the flavors to infuse into the water. Then turn off the heat, open the lid, and let it cool.
Once the eggs have cooled, use a metal spoon to tap them quickly and decisively, but with just enough force to create spiderweb-like cracks that allow the flavor of the tea to permeate.
Finally, after soaking the eggs in tea for about 24 hours (in the refrigerator), you can enjoy this unique and refined afternoon tea treat. If you want a stronger flavor, soak the eggs in tea for 3 to 4 days for a new taste.
Text: Thu Nguyen | Photos: Various authors
